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March 12th, 2013 | By Alicia Silverstone

When you make my Cuban Sweet Potatoes recipe, use the lighter colored sweet potatoes and not the orange ones – though the orange ones are pretty for holidays. I think the white ones give a better flavor to this recipe, though!

Prep Time: 15 minutes | Cook Time: 45 minutes | Yields: 4 servings


About 3 lbs large sweet potatoes, peeled and quartered

4 tbsp extra-virgin olive oil

1 pinch fine sea salt to taste

Freshly ground black pepper to taste

1 large garlic clove minced

1 tbsp fresh lime juice

1.5 tbsp chopped fresh parsley


Heat the oven to 400

Line a baking sheet with parchment paper and set aside.

Place the sweet potatoes in a medium bowl and toss with 2 T of the oil and season to taste with salt and pepper

Spread the potatoes on the prepared baking sheet

Roast until they can be easily pierced with a knife but still offer some resistance, about 30 minutes

Let cool for 15 minutes or so

Transfer the potatoes to a large bowl

Toss with garlic, lime juice, parsley, and remaining 2 T of oil

Adjust the seasoning to taste with salt and pepper

Serve warm or at room temperature!

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